Shelly's Recipe

Pumpkin Pie Coffee Cake

Category: Coffee Cake

2 1/4 Cups All-purpose flour
3/4 Cups Sugar
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
3/4 Cups Unsalted Butter, cold and cubed
1 Large Egg
3/4 Cups Sour Cream
1 Teaspoon Vanilla
8 Ounces Cream Cheese (filling)
2 Cups Pumpkin, canned (filling)
1/4 Cup Sugar (filling)
2 Large Eggs (filling)
1 Teaspoon Cinnamon (filling)
1/4 Teaspoon Nutmeg (filling)
1 Pinch Salt (filling)

Combine flour, sugar, baking soda, baking powder, and salt in a large bowl.

Cube cold butter and then cut butter into flour mixture using fingers until it's in pea-sized lumps.

Reserve 3/4 Cup of the mixture for a topping later.

In a separate bowl, combine sour cream, eggs, and vanilla. Then stir that into the flour-butter mixture. Stir together until it forms a loose dough.

Pack loose dough into a springform pan. Try to get an even thickness on the bottom and press the dough about 1 inch up the sides. If your fingers are sticking badly to the dough, use plastic wrap to help shape it.

In a medium bowl, use a hand mixer to mix together cream cheese, pumpkin, eggs, sugar, and spices. Pour pumpkin mixture into the coffee cake shell.

Sprinkle on reserved crumb for a topping. Bake coffee cake at 350 degrees for 55-60 minutes until center is set and it's browned around the edges.

Remove and let cool on a wire rack for 10 minutes. Remove the cake from the springform pan and serve or let cool to room temperature and store in the fridge!